How to Make Dalgona Coffee Ice Cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add 100 grams of hot water and 100 grams of granulated sugar into a mixing bowl.

Add 33 grams of instant coffee to the bowl.

Pre-whisk the mixture to incorporate the ingredients and dissolve the sugar.

Use an electric mixer to whip the mixture until it becomes light and fluffy, starting on low speed and then increasing to high.

Whip for about 2 minutes until it reaches a medium peak texture.

In a separate bowl, add heavy cream, powdered sugar, and vanilla extract, then whip until medium to stiff peaks form.

Fold in 1 bar of chopped bittersweet chocolate into the whipped coffee mixture gently to create a swirl effect.

Add the whipped cream to the coffee mixture and fold gently to combine without fully incorporating.

Transfer the mixture into a food storage container, pressing cling film against the surface to prevent freezer burn.

Freeze for about 6 hours or overnight until firm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens